Chatting with Plateau's head chef Daniel McGarey before I got stuck in to the very rich-sounding Honey Gourmand , he tells me the main ingredient used throughout (honey funnily enough) provided him with quite the challenge.

And thinking about it, honey is a pretty strange product to use through six courses.

But this menu isn’t just about culinary delights - it’s about the bees. The bees and Mudchute Farm, which both need our help.

Daniel and his team are keen to stress with this menu, which includes spiced butternut veloute and Iberico pressa with thyme polenta, that Mudchute needs to be recognised.

Tasty: Iberico Pressa with thyme polenta, pepperade

I admired the community spirit and am a sucker for anything with fur/wings/gills etc, but I wasn’t going to let my heart rule my taste buds, and I still looked at the menu with a critical tongue.